Easy Caribbean Pulled Chicken & Coconut Sauce
with Charred Pineapple Salsa & Carrot Slaw
Eat the tropical rainbow tonight with this vibrant collection of veggies and pulled chicken cooked in our mild Caribbean jerk seasoning. We’re keeping those beach vibes going by adding sweet and juicy charred pineapple slices and a hint of nutty peanuts.
This recipe is under 650kcal per serving and under 40g carbohydrates per serving.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
3 clove
garlic
1 bag
baby spinach leaves
1
carrot
½ tin
Pineapple Slices
½
lemon
1 bag
herbs
1 packet
pulled chicken
½ box
light coconut milk
1 bag
Shredded Cabbage Mix
1 packet
Crushed Peanuts
(Contains Peanut; )
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
olive oil
1 pinch
brown sugar
1 drizzle
white wine vinegar
Nutrition Values
Utensils
Instructions
• Finely chop garlic. Roughly chop baby spinach leaves and herbs. Slice lemon into wedges. Grate the carrot. • Reserve some pineapple juice, then drain pineapple slices (see ingredients).
• Heat a large frying pan over high heat. Cook pineapple slices until lightly charred, 2-3 minutes each side. Remove from pan, then roughly chop pineapple. • Return frying pan to medium-high heat with a drizzle of olive oil. Cook mild Caribbean jerk seasoning and garlic until fragrant, 1 minute. • Add pulled chicken and cook, breaking up with a spoon, until browned, 2-3 minutes.
TIP: Add a splash of water if the chicken mixture looks dry.
• Reduce heat to medium, then add light coconut milk (see ingredients) and the brown sugar, then simmer, until thickened slightly, 2-3 minutes. Season to taste. • In a large bowl, combine shredded cabbage mix, carrot, baby spinach, a splash of pineapple juice and a drizzle of white wine vinegar and olive oil. Season with salt and pepper. • In a medium bowl, combine pineapple, herbs, a squeeze of lemon juice and a drizzle of olive oil. Season to taste.
• Divide carrot slaw between plates. Top with Caribbean pulled chicken and pineapple salsa. Spoon over any remaining creamy coconut sauce. • Garnish with crushed peanuts. • Serve with any remaining lemon wedges. Enjoy!
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